Bourbon Cane Syrup Sweet Potato Hash with Spicy Pork Sausage and Egg
 
Makes 6 servings
Ingredients
BOURBON CANE GLAZE
  • ¼ cup bourbon
  • ¼ teaspoon crushed red pepper
  • 1½ cups Louisiana cane syrup (local if available)
  • 2 tablespoons butter
  • ¼ teaspoon kosher salt
SWEET POTATO HASH
  • 2 tablespoons olive oil
  • ½ cup small-diced yellow onion
  • ¼ cup small-diced bell pepper
  • ¼ cup small-diced celery
  • ½ teaspoon minced garlic
  • 2 large Louisiana sweet potatoes, ½ inch diced (about 6 cups)
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon minced Italian parsley
  • 1 tablespoon minced green onion
  • 3 tablespoons olive oil
  • 1 pound spicy pork sausage
  • ¼ cup minced green onion
  • 1 tablespoon minced Italian parsley
  • 6 local fresh farm eggs, cooked
Instructions
  1. For glaze: In a small saucepan over medium heat, bring bourbon and red pepper to a simmer. Add the cane syrup, and bring the mixture to a simmer, adjusting heat to maintain simmer. Whisk in butter until combined. Season with kosher salt, and set aside.
  2. For hash: In a large skillet, heat olive oil over medium-high heat. Add yellow onion, bell pepper, and celery, and cook, stirring occasionally, until the edges of the onion start to brown. Add garlic, and cook, stirring occasionally, for 1 minute. Add sweet potato, and reduce heat to medium. Cook sweet potatoes, tossing/stirring occasionally, until just tender, 7 to 10 minutes. Season with salt, black pepper, parsley, and green onion. Set mixture aside to cool.
  3. In a 12-inch straight-sided pan or small Dutch oven, heat olive oil over high heat. Add sausage to the pan, and cook, breaking it into crumbles and stirring occasionally. (Reduce heat if necessary.) Once the sausage is cooked and crumbled, add Sweet Potato Hash to the pan, adjust heat to medium-high, and stir until combined. Cook sweet potato mixture until sweet potatoes are tender and begin to brown around the edges. Add ½ cup of Bourbon Cane Glaze to the pan, and stir to coat all the sweet potatoes. Cover and refrigerate remaining glaze for up to 1 week. Allow the mixture to cook, stirring to set the glaze. Add salt and pepper to taste. Serve with parsley, green onion, and farm-fresh eggs cooked to your desired temperature.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bourbon-cane-syrup-sweet-potato-hash-with-spicy-pork-sausage-and-egg/